Eggplants
Olive Oil	tbsp
Salt & Pepper to taste
Fresh Ginger	tsp
White Miso	tbsp
Soy Sauce	tbsp
Rice Vinegar	tbsp
Caster Sugar	tsp
Lime Juice	tbsp
Cucumber
Quinoa	g
Handful Fresh Coriander
Salt & Pepper to taste

1. Preheat the oven to 200ºC. Wash the aubergine, cut in half, and cut into a diamond shape. Place the aubergines with the cut side up on a baking sheet lined with baking paper and rub with olive oil, salt and pepper.
2. Bake in the oven for about 20-25 minutes until the surface is slightly brown.
3. In the meantime, mix the miso paste, soy sauce, vinegar, sugar and 2 tablespoons of oil.
4. After 25 minutes, raise the oven temperature to 220 ºC with the grill function and coat the aubergines with the marinade. Set aside the rest of the marinade.
5. Now grill for a few minutes, being careful not to burn the eggplants. But they should caramelize and brown.
6. Put the quinoa in a colander and rinse with warm water. Drain well. Put in a saucepan and fill up with water. Bring to the boil and simmer for about 20 minutes, stirring occasionally. Drain the quinoa and drain well.
7. Add the lime juice to the remaining marinade and stir well. Finely chop the cucumber and wash and finely chop the coriander.
8. Mix the quinoa, cucumber, herbs, and remaining marinade together.
9. Serve the aubergines with the quinoa salad.

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